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Friday, January 30, 2009

Tilapia Brushetta/ Tilapia Parmesan

I try to incorporate a fish meal at least once a week in some way or the other. We really enjoyed both versions of the recipe. The first one is-

Tilapia Brushetta

1-lb of any white fish, tilapia is nice and reasonable priced

1/4 c. pesto

3 plum tomatoes seeded and diced

1/2 finely diced red onion

2 cloves garlic, minced

1 tbsp. white wine vinegar

1 tsp. grated lemon peel

1/2 tsp. dried oregano

salt and pepper to taste

pinch of sugar

1/2 cup shredded parmaessan cheese

Thaw filets according to package instructions. Preheat oven to 350. Lay fillets on a lightly greased baking sheet. Brush tops with pesto. Combine tomatoes, onion, garlic, vinegar, lemon peel, oregano, salt, pepper and sugar in a large bowl.Spoon tomatoe misture evenly over fillers and sprinkle with cheese. Bake for about 5 minutes, or until fillets falke easuly with a fork.serves 4-6

Alternate version and that is what the picture is.........top it pesto, with left over pasta sauce and a sprinkle of parmessan.Either way it is tasty, low in fat and healthy.Recipe source from the back of Highliner Frozen Tilapia fillets package.

Tilapia? I had to google that to see exactly what kind of fish it is...now I know. It is a common farmed fish...with over 100 species falling under that name. You can tell I don't hang out in the seafood section too often...I always go for my few favorites. But this looks very yummy...and I will try tilapia next time. Thanks for sharing.